I decided to have another attempt at making Zebra cake over the weekend; I enjoyed making this cake so much I made it twice!
My experimental baking seldom leaves the small confines of my home, and I have to admit I don’t get a lot of visitors. However, on this occasion I decided to bake a cake for (one of my very few) friends. Not wanting to break my anti-candida diet too much and not wanting feed her anything too bizarre, I had to make a few compromises.
For my first Zebra cake, I used a loaf-tin for my stripy cake as there wasn’t a circular cake tin in sight (I was at the Boyfriend’s ill-equipped kitchen). I used 50% gluten-free flour & 50% wheat flour, and reduced the sugar from the original recipe by a quarter. I had a last minute brainwave to add blueberries puree to half the batter. I added cocoa to the remaining batter for a blue & brown retro colour combo. When the cake was done, it had expanded considerably, unlike my gluten-free mini-dimensional experiments…I could read my BF’s mind *Finally, Feng’s made a NORMAL sized cake!*
This cake was undeniably blue, but came out more marble than zebra. The brown layers didn’t provide enough of an aesthetic contrast, so for my second attempt I decided to omit the cocoa. This time I made gluten-free low-sugar zebra cupcakes. The dome-like fullness of the muffins sadly deflated when out the oven.
My Zebra loaf went down well; it had a light & airy texture and sweet enough to pass off as cake. The Zebra muffins tasted like pancakes but were pretty nonetheless.
Blueberry & Chocolate Marbled Loaf Cake
Blueberry & Rose Zebra Muffins (Gluten Free)
2 egg at room temp
1 tbsp sugar
½ cup milk
½ cup sunflower oil
1 tsp rose water
2/3 cup rice flour
2 tbsp millet flour
1 tbsp arrowroot
1 tsp baking powder
1/3 cup blueberries
- Preheat the oven 350F/180C/Gas mark 4, and line a 12 hole muffin pan with paper or silicon cases.
- Place the blueberries in a microwavable bowl & heat on high for 20 – 30seconds or until completely cooked & has formed a liquid. Break up remaining solid blueberries with the back of a fork. Allow to cool.
- Mix the eggs & sugar with a wire whisk.
- Add the milk, oil & roes water and continue to beat.
- In a separate bowl, combine together the rice flour, millet flour, arrow root & baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth, taking care not to over beat.
- Pour 1/3 of the batter into the cooled blueberry mix, stir to combine.
- Ladle 1 tbsp of the plain batter into the bottom of each muffin case, and then scoop 1 tbsp of the blueberry batter in the center of the plain batter. Repeat until all batter is used up.
- Bake for 20 – 25 minutes, or until an inserted skewer comes out clean.
Blueberry Zebra Muffin pre-baking
Blueberry Zebra Muffin Baked